Ginja Almond Cookies

I finally made some time to make the cookies inspired by that bottle of Ginja that caught my eye at JJ's Liquor last week.

This recipe is so easy I actually made it one handed with a 25 pound child in the other.

Ginja Almond Cookies:
  • 3 egg whites.
  • 1/4 tsp cream of tartar.
  • 4 tbsp cane sugar.
  • 1 1/2 cup almond flour.
  • 2 tsp vanilla extract.
  • 1/2 tsp almond extract.
  • 2 tbsp ginja cherry liqueur.
Separate egg yolks from whites.

Put whites into bowl of stand mixer with cream of tartar.

Using the balloon whisk attachment blend on medium until frothy.

Then turn up to high and start adding sugar 1T at a time. Whip until stiff peaks form. 
Remove bowl and gently fold almond flour, extracts and Ginja into the whites until just combined. 

I use a gallon size freezer bag with the corner snipped off to pipe these out to 1 1/2 inch mounds. 

Bake at 250ºF for approx 45 minutes.


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